Is there anything more frustrating than a kid who won’t eat their breakfast? Or a snack that gets pushed around the plate? I’ve been there more times than I can count.
That’s why I’m so excited to share our family’s secret weapon: Pumpkin Banana Muffins with Strawberry & Dark Chocolate Chunks. It sounds fancy, but I promise it’s the easiest way to get good stuff into them. If you love the pumpkin-banana-chocolate combo, you must try our even more indulgent Pumpkin Banana Chocolate Chip Muffins.
These muffins are my magic trick. They look and taste like a decadent treat, but they’re packed with sneaky nutrients. Let’s get baking!
Recipe Overview
- Cuisine: American
- Category: Breakfast, Snack, Dessert
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
Why Even My Picky Eaters Love This!
My kids think these are straight-up cupcakes. I don’t correct them! The dark chocolate chunks are the obvious star for them.
But the pumpkin and banana keep the muffins incredibly moist and sweet naturally. The strawberry pieces add little bursts of fruity flavor.
Pumpkin Banana Muffins with Strawberry & Dark Chocolate Chunks Recipe
Our Family-Friendly Ingredient List
The Full Step-by-Step Instructions
Notes
Enjoy your homemade Pumpkin Banana Muffins with Strawberry & Dark Chocolate Chunks Recipe!
Nutrition Information
It’s that perfect mix. They feel like they’re getting a special dessert, and I feel good knowing they’re eating fruit, veggies, and whole grains. It’s a total win-win. For a simpler, chocolate-forward version, these classic Pumpkin Chocolate Muffins are always a crowd-pleaser.
Our Family-Friendly Ingredient List
I bet you have half of this in your pantry right now. No strange, hard-to-find items here!
- 1 cup mashed ripe banana (about 2 large bananas)
- 1 cup pure pumpkin puree (not pie filling)
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 3/4 cups white whole wheat flour (or all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3/4 cup chopped fresh strawberries
- 3/4 cup dark chocolate chunks or chips
How to Get the Kids Involved in Cooking This
My little ones love to help with this one. It’s messy, but the smiles are worth every wipedown.
For younger kids, let them be in charge of mashing the bananas with a fork. It’s a great job for little hands.
Older kids can carefully fold in the strawberries and chocolate chunks. I also let them be the official “liner placer” for the muffin tin.
The Full Step-by-Step Instructions
Don’t worry, it’s simple. We’re just mixing the wet stuff, then the dry stuff, and combining them.
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, mix the wet ingredients. Mash the bananas first. Then add the pumpkin puree, eggs, maple syrup, melted oil, and vanilla. Whisk it all together until it’s smooth.
- In a separate medium bowl, whisk the dry ingredients. That’s the flour, baking soda, salt, and pumpkin pie spice.
- Gently add the dry ingredients to the wet ingredients. Stir with a spatula until just combined. A few lumps are totally fine! Overmixing makes tough muffins.
- Now, fold in the goodies! Gently stir in the chopped strawberries and dark chocolate chunks.
- Divide the batter evenly among the 12 muffin cups. They will be quite full, which is perfect for big, bakery-style muffins.
- Bake for 20-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean (melted chocolate doesn’t count!).
- Let the muffins cool in the pan for 5 minutes. Then, move them to a wire rack to cool completely. Try to wait at least 10 minutes before eating—the chocolate is very hot!
Fun Twists for Different Tastes
This recipe is like a friendly base camp. You can adventure in so many directions from here!
For nut lovers, swap 1/4 cup of the flour for almond flour. You can also add 1/2 cup of chopped walnuts or pecans to the batter.
If you have a strawberry skeptic, try using frozen blueberries or raspberries instead. They work just as well!
To make these even more of a rich dessert muffin, drizzle the cooled muffins with a simple powdered sugar glaze. Just mix 1/2 cup powdered sugar with 1-2 teaspoons of milk.
Storing & Reheating (Perfect for Busy Nights)
These muffins are lifesavers for busy mornings. I always make a double batch.
Store cooled muffins in an airtight container at room temperature for 2 days. For longer storage, keep them in the fridge for up to 5 days.
You can also freeze them for up to 3 months. Just wrap each muffin individually in plastic wrap and pop them in a freezer bag. Thaw overnight or microwave for 30 seconds.
Nutrition Notes
Here’s the good stuff that makes me feel great about serving these. It’s more than just a sugar rush!
- Pumpkin is full of Vitamin A, which is great for eyesight.
- Bananas add potassium and natural sweetness.
- Using whole wheat flour adds fiber and keeps them full longer.
- Dark chocolate has antioxidants and less sugar than milk chocolate.
- Strawberries give us a nice dose of Vitamin C.
FREQUENTLY ASKED QUESTIONS
Can I use frozen strawberries?
Yes, but don’t thaw them first! Toss the frozen strawberry pieces in a little bit of the measured flour. This helps stop them from bleeding too much color into the batter. Then, fold them in as directed.
My bananas aren’t ripe. What can I do?
No problem! Place unpeeled bananas on a baking sheet. Bake them at 300°F for 15-20 minutes, until the skins are black. Let them cool, then scoop out the soft insides. It’s a perfect quick fix.
Can I make these without eggs?
You can try a “flax egg.” Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water for each egg. Let it sit for 5 minutes to thicken before using. The texture might be a little denser, but it still works well.
I really hope this recipe brings a little peace to your kitchen. It has saved many a breakfast and snack time in our house.
Seeing my kids actually ask for a muffin with pumpkin in it? That’s a parenting win I’ll take any day. These gourmet pumpkin muffins are our happy place. If you’re looking for a heartier, oat-based version, our Pumpkin Banana Oat Muffins are another fantastic and filling option.
I’d love to know if this was a hit with your family! Did your kids gobble them up? Please leave a comment and rating below!
